Jump to Recipe Print RecipeAs the clock strikes midnight on Halloween, a cake emerges from the shadows: the Spooky Black Velvet Halloween Cake. This dramatic dessert isn’t just a feast for the eyes; it tempts the taste buds with its rich layers of moist chocolate, enhanced by a luscious blackberry compote that cuts through the sweetness. Made with black cocoa powder for a daringly dark hue—without any artificial dyes—this cake is a stunning centerpiece for your festive gatherings. Plus, it’s a crowd-pleaser that impresses guests of all ages while being surprisingly simple to make. Are you ready to conjure up some kitchen magic and elevate your Halloween festivities? Why Is This Cake Perfect for Halloween? Spooktacular Presentation: The stunning black color makes it a magical centerpiece for your Halloween table. Rich Flavor: With a decadent chocolate base complemented by zesty blackberry compote, it offers a delightful contrast of taste. No Food Dyes: Achieve vibrant color naturally with black cocoa powder—perfect for those who prefer cleaner ingredients. Easy to Make: Even novice bakers can whip this cake together, ensuring you spend less time stressing and more time celebrating! Crowd Pleaser: This cake appeals to all ages, making it an excellent choice for your Halloween gatherings or festivities. Whether you pair it with a cup of coffee or a dessert wine, it’s bound to impress, just like our delightful Red Velvet Cheesecake or Blueberry Crumble Cheesecake. Spooky Black Velvet Halloween Cake Ingredients For the Cake Granulated Sugar – Sweetness and structure; substitute with brown sugar for deeper flavor. All-Purpose Flour – Base structure; can be swapped with gluten-free flour for gluten-free needs. Black Cocoa Powder – Distinct flavor and color; regular Dutch cocoa can be used but will result in a lighter color and less rich taste. Baking Soda & Baking Powder – Leavening agents to provide cake rise; ensure they are fresh for optimal lift. Salt – Enhances flavor; omit for low-sodium diets. Eggs – Provides structure and moisture; vegan alternative: use flax eggs or aquafaba. Buttermilk – Adds moisture and slight tang; substitute with yogurt or milk with vinegar. Hot Coffee – Intensifies chocolate flavor; can be replaced with hot water if desired. Canola Oil – Adds moisture; any neutral oil can be used (e.g., vegetable oil). Vanilla Extract – Flavor enhancer; almond extract can add a different profile. For the Blackberry Compote Fresh Blackberries – Filling for the cake; raspberries or blueberries can be substituted. Cornstarch – Thickening agent for compote; substitute with arrowroot if needed. For the Frosting Cream Cheese & Butter – Base for frosting, contributing to texture and richness; for a lighter option, consider a whipped cream frosting. Powdered Sugar – Sweetness and structure for frosting; sift before use for a smooth texture. For Decoration Chocolate Skulls, Fresh Blackberries, Dried Rose Petals – Decorative elements for garnish, adding an extra spooky touch. These ingredients come together to create a truly decadent Spooky Black Velvet Halloween Cake that will delight guests and make your celebration unforgettable! Step‑by‑Step Instructions for Spooky Black Velvet Halloween Cake Step 1: Prepare the Oven and Pans Preheat your oven to 350°F (175°C). While the oven warms, grab two 8-inch round cake pans and coat them with a nonstick spray. To ensure easy removal, line the bottom with parchment paper, cutting circles to fit. This will help your spooky black velvet Halloween cake release beautifully once baked. Step 2: Mix the Dry Ingredients In a large mixing bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. This step is crucial for ensuring a smooth batter without lumps and helps to aerate the ingredients. Once combined, set aside the dry mixture to prepare for the next steps. Step 3: Mix the Wet Ingredients In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until fully combined. The mixture should be slightly frothy. Incorporating these ingredients ensures a moist texture in your spooky black velvet Halloween cake, so give it a thorough mix before moving on. Step 4: Combine Wet and Dry Ingredients Create a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the mixtures together until just combined; avoid overmixing to keep your cake light and fluffy. Lastly, stir in the hot coffee until smooth, enhancing the chocolate flavor of your cake. Step 5: Bake the Cake Layers Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula before placing them in the preheated oven. Bake for 30-33 minutes, or until a toothpick inserted into the center comes out clean. The layers should rise beautifully, forming a dark, velvety surface as they bake. Step 6: Cool the Cake Layers Once baked, remove the cake pans from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully flip the cakes onto wire racks to cool completely. This step is vital for a clean assembly of the spooky black velvet Halloween cake—patience here will pay off! Step 7: Prepare the Blackberry Compote In a saucepan over medium heat, combine fresh blackberries, granulated sugar, lemon juice, and a cinnamon stick. Cook until the blackberries have broken down, about 8-10 minutes. Mix a cornstarch slurry with a bit of water and stir it into the mixture, cooking until thickened. Once done, cool the compote in the refrigerator while assembling. Step 8: Make the Cream Cheese Frosting In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar and a few tablespoons of black cocoa powder, mixing until the frosting is fluffy. This will create the rich, decadent frosting that complements your spooky black velvet Halloween cake perfectly. Step 9: Assemble the Cake Level the cooled cake layers with a serrated knife for an even presentation. Place one layer on a serving plate, spread a generous layer of blackberry compote on top, then crown with the second layer. Apply a thin crumb coat of frosting around the sides and top, chill for about 20 minutes to set, then frost fully. Step 10: Decorate the Cake Once frosted, unleash your creativity! Decorate the top of the spooky black velvet Halloween cake with chocolate skulls, fresh blackberries, and dried rose petals for an enchanting finish. This eye-catching decoration not only adds an eerie touch but also completes the visually stunning effect perfect for any Halloween gathering. How to Store and Freeze Spooky Black Velvet Halloween Cake Fridge: Store your cake in an airtight container for up to 5 days to keep it moist and flavorful. Freezer: Wrap slices tightly in plastic wrap and then in aluminum foil; freeze for up to 3 months for a delicious treat later on. Reheating: To enjoy frozen cake, thaw it overnight in the refrigerator. Reheat individual slices in the microwave for 10-15 seconds for a warm dessert experience. Layering: If layered, consider storing each layer separately for optimal freshness, ensuring that your spooky black velvet Halloween cake remains as delightful as the day you baked it! Spooky Black Velvet Halloween Cake Variations Customize your cake experience and surprise your guests with these delightful twists and turns! Compote Swap: Replace blackberries with raspberries or blueberries for a fresh burst of different fruity flavors. Layer Count: Use three 6-inch cake layers instead of two 8-inch layers for a fun, towering effect. Gluten-Free: Opt for a gluten-free flour blend for those with dietary restrictions, ensuring everyone can enjoy this tasty treat. Flour Power: Substitute some of the all-purpose flour with almond flour for a nuttier taste and a protein boost. Sugar Twist: For a different sweetness level, swap granulated sugar with coconut sugar for a lower glycemic index alternative. Nutty Addition: Fold in chopped walnuts or pecans into the cake batter for added texture and a delightful crunch. Choco-Lover’s Delight: Enhance the frosting by incorporating melted dark chocolate for a richer, creamier finish that chocolate lovers will adore. Thinking of pairing this cake with something special? Try serving it alongside a delectable Oreo Cheesecake Decadent or a classic Peanut Butter Cake for a truly indulgent dessert table experience! Expert Tips for Spooky Black Velvet Halloween Cake • Mix Properly: Ensure your black cocoa powder is sifted well to avoid clumping in your batter. This leads to a smooth, velvety texture in your cake. • Use Room Temperature Ingredients: Bring your eggs and buttermilk to room temperature for easier mixing and a fluffier cake. • Check Cake Doneness: Use a toothpick to test doneness but check early; overbaking can dry out your spooky black velvet Halloween cake. • Cool Completely: Allow your cake layers to cool completely before frosting, preventing the frosting from melting and losing its texture. • Creative Decorations: Don’t shy away from personal flair—use seasonal toppings like chocolate skulls or edible glitter for that extra spooky touch! Make Ahead Options These Spooky Black Velvet Halloween Cakes are perfect for meal prep and make your Halloween festivities a breeze! You can prepare the cake layers up to 24 hours in advance. Simply bake and allow them to cool completely before wrapping each layer tightly in plastic wrap and refrigerating to maintain moisture. The blackberry compote can also be made 2-3 days ahead; just store it in an airtight container in the fridge. To finish, remove the cake layers from the fridge, frost as desired with the cream cheese frosting, and adorn with your spooky decorations just before serving for a show-stopping dessert that’s just as delicious! What to Serve with Black Velvet Halloween Cake? Elevate your Halloween feast with delightful side dishes and sips that complement this decadent treat. Spicy Chai Latte: The warmth of spices in this drink beautifully offsets the rich chocolate of the cake, creating a cozy pairing. Pumpkin Bread: Moist, spiced pumpkin bread adds a festive touch and balances the cake’s sweetness with its earthy flavor. Chocolate-Covered Strawberries: A charming addition that brings both elegance and a burst of freshness against the dense chocolate texture. Caramel Apple Cider: This warm, sweet drink evokes fall nostalgia and harmonizes wonderfully with the rich velvet cake. Blackberry Sorbet: A refreshing palette cleanser that mirrors the blackberry compote, enhancing the cake’s fruity flavors. Candied Pecans: Crunchy, sweet, and savory nuts provide a delightful textural contrast to the soft, velvety cake. Vanilla Ice Cream: A classic scoop softens the richness of the cake while adding creamy decadence, perfect for indulgence. Ghostly Meringue Cookies: Light and airy, these spooky treats will delight guests while adding a whimsical touch to the dessert table. Minty Fresh Mocktail: A refreshing blend of mint, lime, and sparkling water cleanses the palate between bites of the rich chocolate cake. Spooky Black Velvet Halloween Cake Recipe FAQs What type of black cocoa powder should I use? For the best flavor and color in your Spooky Black Velvet Halloween Cake, use high-quality black cocoa powder. If you can’t find it, regular Dutch cocoa can be used as an alternative, but note that it will result in a lighter cake both in color and taste. How should I store leftovers? To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. If you’ve already sliced the cake, wrap each slice in plastic wrap for maximum moisture retention. Can I freeze this cake? Absolutely! You can wrap individual slices tightly in plastic wrap, followed by aluminum foil, and freeze them for up to 3 months. When you’re ready to enjoy a slice, simply thaw it in the refrigerator overnight and reheat it in the microwave for 10-15 seconds if you prefer a warm dessert. What if my cake layers are domed? If your cake layers rise too much and form a dome, don’t worry! Just use a serrated knife to level them off before assembly. This will help your cake stack neatly and look more professional, ensuring that each layer is even. Are there any dietary considerations? Yes! If you’re concerned about allergens, this recipe contains gluten and dairy. For a gluten-free version, simply substitute all-purpose flour with a 1:1 gluten-free flour blend. Additionally, to make the cake vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use non-dairy cream cheese for the frosting. How do I ensure my frosting is smooth? To achieve a silky smooth frosting, it’s essential to sift your powdered sugar before adding it to the cream cheese and butter mixture. This will help eliminate any lumps and create that luscious, velvety finish that pairs perfectly with your Spooky Black Velvet Halloween Cake! Delight in a Spooky Black Velvet Halloween Cake Experience Enjoy the Spooky Black Velvet Halloween Cake—a visually stunning dessert that combines rich chocolate layers with a delightful blackberry compote. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 33 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 13 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups Granulated Sugar substitute with brown sugar for deeper flavor2 cups All-Purpose Flour can be swapped with gluten-free flour3/4 cup Black Cocoa Powder regular Dutch cocoa can be used for a lighter color1 teaspoon Baking Soda ensure freshness for optimal lift1 teaspoon Baking Powder ensure freshness for optimal lift1/2 teaspoon Salt omit for low-sodium diets2 large Eggs vegan alternative: use flax eggs or aquafaba1 cup Buttermilk substitute with yogurt or milk with vinegar1 cup Hot Coffee can be replaced with hot water1/2 cup Canola Oil any neutral oil can be used2 teaspoons Vanilla Extract almond extract can add a different profileFor the Blackberry Compote2 cups Fresh Blackberries raspberries or blueberries can be substituted2 tablespoons Cornstarch substitute with arrowroot if neededFor the Frosting8 oz Cream Cheese for frosting texture and richness1/2 cup Butter for frosting texture and richness4 cups Powdered Sugar sift before use for smooth textureFor Decorationas needed Chocolate Skulls for garnishas needed Fresh Blackberries for garnishas needed Dried Rose Petals for garnish Equipment OvenMixing bowlsCake pansSaucepanSpatulaWhiskCooling rack Method Step‑by‑Step InstructionsPreheat your oven to 350°F (175°C). Coat two 8-inch round cake pans with nonstick spray and line the bottom with parchment paper. In a large mixing bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until fully combined. Create a well in the center of the dry ingredients and pour in the wet mixture. Fold together until just combined, then stir in the hot coffee. Divide the batter evenly between the prepared pans. Bake for 30-33 minutes, or until a toothpick comes out clean. Allow the baked layers to cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely. In a saucepan, combine fresh blackberries, granulated sugar, lemon juice, and a cinnamon stick. Cook until the blackberries break down, then mix in the cornstarch slurry and cook until thickened. In a mixing bowl, beat cream cheese and butter until smooth. Gradually add sifted powdered sugar and cocoa powder until fluffy. Level the cooled cake layers and spread blackberry compote on top of the first layer. Place the second layer on top and apply a thin crumb coat of frosting. Decorate the top of the cake with chocolate skulls, fresh blackberries, and dried rose petals. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg NotesEnsure your black cocoa powder is sifted well to avoid clumping. Bring your eggs and buttermilk to room temperature for fluffiness. Test cake doneness early to prevent dryness, and let cake layers cool completely before frosting. Tried this recipe?Let us know how it was!